Easy No Knead Rustic Bread
Recipe - Gourmet Garage Corporate
Easy No Knead Rustic Bread
Prep Time5 Minutes
Servings1
Cook Time45 Minutes
Ingredients
3 cups Bowl & Basket all-purpose flour
1 1/2 tsp salt
1/2 tsp instant yeast
1 1/2 cups warm water
store-bought apple butternut soup, for serving
Directions
- In a large mixing bowl, combine flour, salt, and yeast until well mixed.
- Slowly stir in the water and continue stirring (or kneading with a dough hook if using a stand mixer) until a thick, shaggy dough forms. Dough will not be uniform - this is ok! Cover the bowl with plastic wrap and set to rest in a dark, warm place overnight or for at least 12 hours.
- When ready to bake, preheat the oven to 450 and place a 4-6 quart cast iron or ceramic pot with lid in the oven and let it preheat with the oven.
- Once the oven is preheated, carefully remove the pot and its lid to the stove top.
- Quickly but carefully, scrape the dough from the bowl into your hands and roughly shape it into a ball before gently dropping into the preheated pot.
- Place the lid on the pot and bake the bread at 450 for 30 minutes. Remove the lid and let bread bake for another 10-15 minutes or until the crust is golden brown.
- Use a spatula to gently lift the bread out of the pot and transfer it to a wire rack to cool.
- Transfer onto a cooling rack, and let cool. Pair with our store-made apple butternut squash soup for a perfect fall lunch!
5 minutes
Prep Time
45 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Gold Medal All Purpose Flour, 32 oz
$5.19$2.59/lb
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
Red Star All Natural Active Dry Yeast, 1/4 oz, 3 count
On Sale! Limit 4
$2.79 was $3.19$3.72/oz
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
On Sale! Limit 4
$8.30 was $9.99$0.02/fl oz
Bowl & Basket Butternut Squash Soup with Granny Smith Apples, 20 oz
$8.99$0.45/oz
Directions
- In a large mixing bowl, combine flour, salt, and yeast until well mixed.
- Slowly stir in the water and continue stirring (or kneading with a dough hook if using a stand mixer) until a thick, shaggy dough forms. Dough will not be uniform - this is ok! Cover the bowl with plastic wrap and set to rest in a dark, warm place overnight or for at least 12 hours.
- When ready to bake, preheat the oven to 450 and place a 4-6 quart cast iron or ceramic pot with lid in the oven and let it preheat with the oven.
- Once the oven is preheated, carefully remove the pot and its lid to the stove top.
- Quickly but carefully, scrape the dough from the bowl into your hands and roughly shape it into a ball before gently dropping into the preheated pot.
- Place the lid on the pot and bake the bread at 450 for 30 minutes. Remove the lid and let bread bake for another 10-15 minutes or until the crust is golden brown.
- Use a spatula to gently lift the bread out of the pot and transfer it to a wire rack to cool.
- Transfer onto a cooling rack, and let cool. Pair with our store-made apple butternut squash soup for a perfect fall lunch!